(Culinary) Line / Breakfast Cook, & Entremetier – summer 2019 season

Moraine Lake Lodge:

Located in the heart of the Canadian Rocky Mountains, Moraine Lake Lodge offers unique opportunities for those who want to live, work, and explore in Canada’s Rocky Mountains. Spend your time off exploring some of the most amazing natural attractions and activities Canada has to offer, including hiking, biking, river rafting and more! Just 15 minutes away from the town of Lake Louise, Moraine Lake Lodge is located in Banff National Park and situated in the Valley of the Ten Peaks, at an elevation of approximately 6,183 feet (1,885 m). Moraine Lake’s glacially fed blue-green waters are visited each summer by thousands of travellers from over all over the world. Some guests will stay and enjoy the amenities in our beautiful Lodge, while others will visit for the day or just a few moments to get that iconic photograph. Our goal is to ensure that through our attitude and service, our guests have an exceptional, or as we say ‘WOW’, experience.

Details:

Fulltime, working up to 40 hrs. a week,

Hourly wage with an end of contract bonus,

Staff accommodation onsite, $18.00/day, includes all meals and laundry.

Seasonal commitment from May 24, 2019 – October 5, 2019 (TBC),

Must be legally entitled to work in Canada prior to offer of employment.

Interviews:

For applicants in Ontario, Canada, Moraine Lake Lodge will be holding interviews in Toronto from February 15th-17th, 2019. We look forward to your application and to meeting you in person,

For all other applicants we will be scheduling interviews via phone and video chat.

Property/Category

Moraine Lake Lodge

Position Title

(Culinary) Line / Breakfast Cook, & Entremetier – summer 2019 season

Application Deadline

2019-02-14

Duties/Responsibilities

Responsibilities:

The Breakfast Cook and Entremetier position is part of the Moraine Lake Lodge culinary team responsible for food and guest service in the main dining room and food production for Team Member meals. Main duties include; preparing, cooking and presenting the breakfast buffet (2 days per week), as well as, for team members breakfast meals and luncheon foods in the staff cafeteria. The other 3 days per week you will work the evening/dinner shift Entremetier position. This station is responsible for hot/cold appetizers, salads and dessert production. As a member of our kitchen brigade you will also be committed to communicating needs and concerns to Executive Chef and maintaining a positive team oriented work environment.

Qualifications

Qualifications:

Must be 100% guest service oriented, have excellent people skills with a positive & upbeat personality,

Minimum 2 years of culinary experience,

Food Safe certificate and knowledge of health concerns,

Understanding and knowledge of safety, sanitation and food handling procedures,